We recently got invited to a cookout. In all things good and proper we asked what we could bring and got assigned a dessert. Banana Pudding is always a good sweet treat in the south. I wanted to bring a kicked-up a notch version of the standard banana pudding and this one did not disappoint. Cream cheese and sweetened condensed milk did the trick. Also, this has butter cookies instead of vanilla wafers, and oh my is it good.

I decided to put it in a trifle bowl because lets be real, this is too pretty not to show off. I love my KitchenAid for recipes like this. It makes it so easy to whip everything up. I upgraded to a glass bowl which is so worth it. I can put it in the dishwasher unlike the bowl it comes with.

I think this recipe is a hit and if you are looking to elevate your banana pudding game, try this recipe.

Ingredients

  • 1 (12-oz) container frozen whipped topping, thawed, or equal amount sweetened whipped cream
  • 1 (14-oz) can sweetened condensed milk
  • 1 (8-oz) package cream cheese, softened
  • 2 cups milk
  • 1 (5-oz) box instant French vanilla pudding mix
  • 6 to 8 bananas, sliced
  • 2 bags of Pepperidge Farm Butter Chessmen Cookies

Line the bottom of the bowl with cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using your KitchenAid whisk attachment. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.